A delicate, light no-bake cheesecake that combines the creamy texture of Greek yogurt with the smoothness of semi-fat curd, set on a crumbly base of biscuits and butter. The whole is topped with a fresh, slightly tangy raspberry-lime mousse that adds a vibrant color and flavor contrast. This dessert is inspired by classic no-bake cheesecakes but has its own airy structure thanks to the ratio of yogurt to curd and a subtle hint of lemon zest. Perfect for summer afternoons, parties, and sweet blog posts — it looks impressive on the plate and tastes refreshing. The visual appeal features a creamy white cross-section with an intensely pink mousse and optional coconut flakes or mint leaves as decoration.
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Prepare the pan: use a springform pan or a pan with a removable bottom with a diameter of 20-22 cm. Line the bottom with a strip of baking paper, and lightly grease the sides with butter or line them with a strip of foil (this will make it easier to remove the cake).
Crush 200 g of biscuits: place the biscuits in a sturdy resealable bag and hit them with a rolling pin for 2-3 minutes until you achieve a fine, uniform crumb without large pieces. Alternatively, use a food processor with short pulses, 6-10 seconds.
Melt 70 g of butter in a saucepan over low heat or in the microwave. Pour the melted butter into the crushed biscuits, add 30 g of sugar (from the total of 80 g) and mix with a wooden spoon until the mixture is uniform and slightly moist — it should stick together when you squeeze it in your hands.
Line the prepared pan with the crumble: transfer the mixture to the pan and spread it evenly, pressing down with the bottom of a glass or a spoon to achieve a compact and even base about 5–7 mm high. Place the pan in the refrigerator for 15–20 minutes to firm up the base.
Bloom the gelatin: sprinkle 12 g of gelatin into a small bowl, add 60 ml of cold water, mix, and set aside for 5–10 minutes until the gelatin swells and forms a uniform, thick mass.
In a small saucepan, gently heat the swollen gelatin (do not boil): place the bowl with the gelatin in a water bath or heat it over low heat, stirring constantly until it becomes liquid and transparent (about 30–60 seconds on low heat). Set aside to cool slightly (to lukewarm temperature).
In a large bowl, combine 500 g of Greek yogurt and 250 g of semi-fat cottage cheese. Use a whisk or mixer on the lowest setting and blend for 30–60 seconds until you achieve a smooth, homogeneous mixture without lumps. Add 5 g of grated lemon zest, 30 ml of lemon juice, 5 g of vanilla extract, and the remaining 50 g of sugar, and continue mixing for another 20–30 seconds.
Pour the slightly cooled, liquid gelatin in a thin stream into the yogurt and cheese mixture, while vigorously mixing with a whisk or on the lowest setting of a mixer, so that the gelatin is evenly distributed. The mixture should be smooth and slightly liquid.
Remove the mold from the refrigerator. Pour the cheese-yogurt mixture onto the chilled base and smooth the surface with a silicone spatula. The mixture should spread easily, be slightly runny, but not too thin. Place the mold in the refrigerator for 10 minutes to set slightly.
When the raspberry puree reaches room temperature (without steam, slightly warm), gently pour it evenly over the partially set cheese mixture. Smooth the surface. Place the entire thing in the refrigerator for at least 4 hours, preferably overnight, so that the mixtures bind completely and cut well.
Prepare the gelatin for the mousse: sprinkle 6 g of gelatin into a small bowl, add 30 ml of cold water, mix, and set aside for 5–10 minutes to swell.
In a saucepan, heat 300 g of frozen raspberries with 30–40 g (depending on sweetness) of sugar over medium heat for 4–6 minutes, stirring with a spoon until the raspberries break down and release their juice. Remove from heat. Strain through a sieve, pressing with a spoon or wide spatula to separate the seeds — you will be left with a smooth raspberry puree.
Heat the swollen gelatin (6 g) over very low heat or in a water bath until it becomes liquid (short heating). Pour the dissolved gelatin into the warm raspberry puree in a thin stream, stirring vigorously, then add 10 ml of lemon juice to enhance the flavor. Set aside to cool to room temperature.
Once set, run a knife around the edges of the pan, then gently open the springform. Transfer the cheesecake to a plate. Optionally, sprinkle the top with 30 g of coconut flakes (you can lightly toast them in a dry pan for 1–2 minutes until they become fragrant) and decorate with 6 g of fresh mint leaves.
Slicing: use a long, sharp knife, dipping it in hot water and wiping it dry with a cloth before each cut — this will ensure smooth slices without tearing. Serve chilled, preferably 10–15 minutes after taking it out of the fridge, to activate the flavors.
Cold cheesecakes gained popularity thanks to the use of gelatin and cheeses that allow for a creamy texture without baking. The combination of Greek yogurt and cottage cheese is a compromise between freshness and the classic taste of cheesecake.
Serve chilled with a few fresh raspberries or raspberry sauce on the side for added intensity. It's best to cut the slices at refrigerator temperature, and serve the portions on flat, light-colored plates to highlight the color contrast.
Store in the refrigerator covered for up to 3 days. Do not freeze the finished cheesecake (the gelatin may lose its texture). If you need to prepare it in advance, make the crust and the main filling the day before, and prepare the raspberry sauce on the day of serving.
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